Chef Hector Fresnares prepares a number of favorites from the Manhattan Fontana di Trevi, while offering a variety of traditional dishes from the north and south of Italy.  Owner Andrew Calegari’s wife, Sara, makes both the restaurant’s breads and desserts.  Gamberi Trevi Shrimp with cremini mushrooms and garlic in a white wine sauce Fritto Misto Deep fried breaded calamari, zucchini and mozzarella Insalata Cesare Classical Caesar salad prepared tableside Insalata Di Barbabietole E Mele Roasted, shredded red beets and apples topped with fried goat cheese Gamberi Cognac Shrimp sautéed with Portobello mushrooms, garlic and cognac served on a bed of rice Tortellini Alla Panna Veal tortellini with a light cream sauce Linguini Con Vongole Linguine with little neck clams, garlic and extra virgin olive oil Chicken Trevi Chicken breast rolled with mozzarella and prosciutto in a light brown sauce Ossobuco Veal shank served with seasoned saffron rice Chocolate Soufflé Warm traditional chocolate soufflé with a rich, molten center served with vanilla gelato Pius VII If the French have the Napoleon, this is the Italian counterpart. Puff pastry layers filled with mascarpone cream and fresh mixed berries